Essentially an upside-down cake recipe, this Raspberry and White Chocolate Traybake Cake tastes amazing. The beautiful slightly sharp raspberries balance well against the sweet creaminess of the white chocolate, which can be found both drizzled over the raspberries and in the sponge cake.
1 x 18cm Brownie Pan
a) When making the cupcake batter, consider weighing the cracked eggs first to ensure the batter has equal weight of butter, sugar, flour and eggs. Simply weigh the butter, sugar and flour to the same weight as the eggs. Of course the value may be slightly different to the 115g listed in the ingredients above.
b) Consider warming your lightly beaten eggs very gently over a bain marie especially if they feel particularly cold. Warm them until they feel lukewarm. This should help prevent the batter from curdling and produce a better sponge.
c) If you'd prefer the raspberries to be seedless, pass the fresh or defrosted fruit through a fine sieve discarding the seeds. Spoon the layer of pulp into the base of the prepared tin, ensuring there is an even layer. Place into the freezer for 15 minutes whilst the cake batter is made - this will prevent the raspberry pulp from moving when being topped with the batter.